Pre-heat oven to 190/200C. On a tray, arrange the salmon skin side facing up; rubbed with olive oil, salt and pepper.  Bake for about 30 mins or so, until the skin is crispy. Baste midway.

While the salmon is baking, boil some water to cook the squid ink pasta. In another pot, heat store-bought tomato pasta sauce, simmer with Italian herbs, frozen spinach and pepper (salt is optional because the sauces are seasoned well). Add in the cooked pasta to the sauce. Give it a good mix.

Serve the pasta topped with crispy skin salmon, chopped toasted pine nuts, parsley and a squeeze of lemon.